Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat.

Food Sci Anim Resour · 2021 · PMC8112314 · PMID 34017958

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showed a trendno p-value reported

For sub-freezing, the amino acid metabolism showed a trend of falling at the beginning and subsequent rising, but the carbohydrate metabolism was no regular change.

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an increasing trendno p-value reported

TVC and TVB-N values showed an increasing trend and were correlated well (R 2 >0.92).

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